You can roast them, grill them, bake them – anyway you cook them, zucchini with red peppers, onions and tomatoes are perfection! Sauté with herbs and a touch of fennel, serve it with French bread for a rustic simple supper. For a heartier meal, toss it over pasta, brown rice or other whole grain. It’s also delicious served cold.
1 large onion, diced
3 medium zucchini, sliced in 1/4″ thick rounds
3 small or 2 medium red bell peppers, seeded and cut into 1/4″ strips
1 can salt-free diced tomatoes or 3 medium tomatoes, diced
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon fennel seed
1/4 cup water
Set a large French Oven or stock pot on medium high heat. Add water, onion, parsley, basil, sage and fennel. Sauté onions, stirring occasionally for about 10 minutes. Add zucchini, peppers and tomatoes. Mix together. Cook, covered, stirring every few minutes, until vegetables are tender. Serve immediately as a side dish or over pasta or whole grains. Serves 2 – 4